THE CONGER EEL. 



567 



after the creature has been cut up into lengths each separate piece 

 moves about as it' alive, while at the touch of a pin's point it will curve 

 itself as if it felt the injury. When all such irritability has ceased, 

 the portions will flounce about vigorously if placed in boiling water ; 

 and even after they have remained quiet under its influence, the addi- 

 tion of salt will make them jump about as vigorously as ever. Of 

 course there can ba no real*sensatiou, the spinal cord having been sev- 

 ered. 



The reproduction of the Eel has long been a subject of discussion, 

 some persons thinking that the young are produced in a living state, 

 and others holding that they are hatched from eggs. This question 

 has, however, been set at rest by that universal revealer, the achromatic 

 microscope, which has shown that the masses of oily-looking substance 

 generally called fat are really the aggregated clusters of eggs, and 

 that these objects, minute though they may be — not so large as the dot 

 over the letter i — are quite perfect, and under the microscope are seen 

 to be genuine eggs. 



The well-known Conger Eel is a marine species, very common in 

 our seas, and being most usually found on the rocky portion of the 

 coast". 



This useful fish has of late years come into more general use than 

 formerly, and its good qualities are more appreciated. The flesh, 



The Conger (Conger vulgaris). 



though not very palatable if dressed unskilfully, is now held in some 

 estimation, and for the manufacture of soup is thought to be almost 

 unrivalled. The fisherman can now always- obtain a ready sale for the 

 Congers, and those which are not purchased for the table are mostly 

 bought up and made into isinglass. 



The color of the Conger is pale brown above and grayish white 



